Stuffed Bell Peppers
Bell peppers filled with seasoned beef and rice, baked in tomato sauce until tender.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 1 hr 5 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Stuffed Bell Peppers takes about 1 hr 5 min and serves 4. Stuffed bell peppers turn ground beef, rice, and tomato sauce into a complete dinner baked in edible shells.
Helpful guides
Instructions
Heat the oven to 375 degrees Fahrenheit and spread half the tomato sauce in a 9 by 13 inch baking dish. Cut the peppers in half lengthwise and remove seeds and ribs. Arrange cut side up in the dish; trim thin slices from bottoms so halves sit level.
Brown the ground beef with the onion in a large skillet over medium-high heat for 6 to 8 minutes, breaking the meat into small crumbles. Stir in the garlic during the last minute until fragrant. Drain excess fat into a heat safe container, never down the sink.
Stir the cooked rice, remaining tomato sauce, Italian seasoning, salt, and pepper into the beef. Cook 2 minutes until evenly mixed and heated through. Taste and adjust seasoning now, since the filling is hard to fix after baking.
Spoon the filling firmly into the pepper halves, mounding slightly above the rims. Spoon any extra filling around the peppers in the dish. Cover tightly with foil to trap steam so the peppers soften before the tops brown.
Bake covered for 30 minutes, then uncover and sprinkle mozzarella over each pepper. Bake 10 to 15 minutes more until the cheese melts and browns lightly, the peppers yield to a fork, and the filling reads 160 degrees Fahrenheit. Rest 5 minutes before serving.
Serve two halves per person with extra warm tomato sauce and a green salad. Cool leftovers within 2 hours and refrigerate in covered containers. Reheat covered at 350 degrees until steaming and 165 degrees Fahrenheit inside for safe serving.
Troubleshooting — fixes, not repeats
- If peppers stay crunchy, they were large or thick walled; add 10 minutes covered time and a splash of water to the dish.
- If filling seems dry, stir in 2 tablespoons of tomato sauce; rice continues absorbing moisture during baking.
- If cheese browns before peppers soften, cover loosely with foil and keep baking until a fork slides in easily.
- If peppers tip over, trim the bottoms level before filling and pack them snugly so neighbors hold each other upright.
Make it your way
- Serving with rice or naan: Use cooked brown rice or quinoa instead of white rice for extra fiber.
- Swap ground turkey for beef and cook the filling to 165 degrees Fahrenheit for a lighter version.
- Add one cup of black beans or corn to stretch the filling to six peppers.
- For a pizza style top, replace mozzarella with provolone and add sliced olives and extra Italian seasoning before the final bake.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered in a 350 degree oven or microwave until steaming and 165 degrees Fahrenheit at the center.
Freeze baked peppers without cheese up to 2 months; thaw overnight in the refrigerator before reheating.
FAQ
Should I precook peppers before stuffing?
No precooking is needed here because covered baking steams them tender in 30 minutes. Very thick peppers can be microwaved 3 minutes before filling to jump start softening. Either way, bake until a fork pierces the wall easily and the filling reaches 160 degrees Fahrenheit.
Can I assemble stuffed peppers ahead?
Yes. Fill the peppers, cover, and refrigerate up to one day before baking. Add 10 minutes to the covered bake since they start cold. Top with cheese only in the final uncovered stage so it melts fresh.
How do I keep stuffed peppers from getting watery?
Drain the beef well, use cooked rice rather than raw, and avoid overfilling with sauce. Baking uncovered at the end evaporates extra liquid. Let peppers rest 5 minutes so juices settle before serving.